CAP@GO/PVC薄膜对生鲜牛肉糜的保鲜作用  

Effect of Polyvinyl Chloride Films Incorporated with Capsaicin-Loaded Graphene Oxide(CAP@GO)in Preserving the Quality of Minced Beef

作　　者：阙小峰[1,2] 司文会 徐良[1,2] 方志成[3] 高岳 QUE Xiaofeng;SI Wenhui;XU Liang;FANG Zhicheng;GAO Yue(College of Food Science and Technology,Suzhou Polytechnic Institute of Agriculture,Suzhou 215008,China;Jiangsu Engineering Technology Research and Development Center for Fresh Agricultural Products Preservation,Suzhou 215008,China;Suzhou Tester Detection Technology Co.Ltd.,Suzhou 215006,China)

机构地区：[1]苏州农业职业技术学院食品科技学院,江苏苏州215008 [2]江苏省生鲜农产品保鲜工程技术研究开发中心,江苏苏州215008 [3]苏州泰事达检测技术有限公司,江苏苏州215006

出　　处：《肉类研究》2021年第11期38-43,共6页Meat Research

基　　金：江苏省“333工程”中青年学术带头人资助项目(BRA2020368);苏州高职高专产学研合作示范基地建设项目(SJGZ20203302);江苏省生鲜农产品保鲜工程技术研究开发中心项目(SJK20181025)。

摘　　要：以氧化石墨烯(graphene oxide,GO)为载体吸附辣椒素(capsaicin,CAP),负载率达95%以上,采用喷涂成膜的方式制备CAP@GO/聚氯乙烯(polyvinyl chloride,PVC)释放型抑菌抗氧化包装薄膜,协同气调包装和低温等离子体技术探究其在包装生鲜牛肉糜贮藏期内的保鲜作用。结果表明:低温贮藏14 d内,CAP@GO/PVC薄膜中CAP的活性缓释作用有效抑制了牛肉糜菌落总数、假单胞菌和大肠菌群的滋生,数量分别减少1.07、1.03、1.08(lg(CFU/g)),保鲜效果优于单一保鲜技术;同时,CAP@GO/PVC薄膜能够延缓牛肉糜脂质过氧化,硫代巴比妥酸反应物值最大减少值为1.88 mg/kg,脂质氧化程度降低约66.4%,延长其货架期。In this investigation,capsaicin(CAP)was adsorbed onto graphene oxide(GO)with a loading efficiency of more than 95%to obtain CAP-loaded GO(CAP@GO).Sustained-release polyvinyl chloride(PVC)films incorporated with CAP@GO as an antimicrobial and antioxidant agent were prepared for food packaging.The efficacy of this film combined with modified atmosphere packaging and atmospheric cold plasma(ACP)in preserving the quality of fresh minced beef was evaluated.The results showed that the composite film,by virtue of sustained release of CAP,inhibited the growth of total viable count,Pseudomonas and coliform bacteria in minced beef during low temperature storage up to 14 days,decreasing them by 1.07,1.03 and 1.08(lg(CFU/g))on day 14 compared with the control group,respectively.The combined treatment was more effective than the single treatment.Furthermore,the composite film delayed lipid peroxidation in minced beef,decreasing the thiobarbituric acid reactive substances(TBARs)value by up to 1.88 mg/kg and the degree of lipid peroxidation by 66.4%and hence prolonging the shelf life.

关 键 词：辣椒素 氧化石墨烯 牛肉糜 保鲜 聚氯乙烯薄膜 

分 类 号：TS205.9[轻工技术与工程—食品科学]